Influence of Sugar and Ethanol Content and Color of Wines On the Sensory Evaluation: from Wine Competition "Nemcinany Wine Days" in Slovak Republic (2013-2016)
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F20%3A43917801" target="_blank" >RIV/62156489:43510/20:43917801 - isvavai.cz</a>
Výsledek na webu
<a href="https://doi.org/10.1007/s10341-020-00486-x" target="_blank" >https://doi.org/10.1007/s10341-020-00486-x</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s10341-020-00486-x" target="_blank" >10.1007/s10341-020-00486-x</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Influence of Sugar and Ethanol Content and Color of Wines On the Sensory Evaluation: from Wine Competition "Nemcinany Wine Days" in Slovak Republic (2013-2016)
Popis výsledku v původním jazyce
The possible influences of residual sugar content, color and ethanol content on sensory evaluation of wines were assessed. A set of 456 wine samples from the wine competition "Nemcinany Wine Days" (Slovakia) was selected for the study. Samples were analysed using by Fourier-transform infrared spectroscopy. For statistical data processing and testing ANOVA, LSD test, Student's t-test with significance level 0.05 were used. The wines were evaluated by 60 professional judges using the scale (100 point) of the International Union of Oenologists. The effect of the reducing sugar's content on the wine score was confirmed. No statistically significant effect of the reducing sugar content on the sensory evaluation within the category semi-dry wines was confirmed. Wine color affects the sensory score. Significantly higher and more balanced sensory evaluation of red and rose wines compared to white wines was confirmed. Sensory score depending on ethanol content was statistically not significant.
Název v anglickém jazyce
Influence of Sugar and Ethanol Content and Color of Wines On the Sensory Evaluation: from Wine Competition "Nemcinany Wine Days" in Slovak Republic (2013-2016)
Popis výsledku anglicky
The possible influences of residual sugar content, color and ethanol content on sensory evaluation of wines were assessed. A set of 456 wine samples from the wine competition "Nemcinany Wine Days" (Slovakia) was selected for the study. Samples were analysed using by Fourier-transform infrared spectroscopy. For statistical data processing and testing ANOVA, LSD test, Student's t-test with significance level 0.05 were used. The wines were evaluated by 60 professional judges using the scale (100 point) of the International Union of Oenologists. The effect of the reducing sugar's content on the wine score was confirmed. No statistically significant effect of the reducing sugar content on the sensory evaluation within the category semi-dry wines was confirmed. Wine color affects the sensory score. Significantly higher and more balanced sensory evaluation of red and rose wines compared to white wines was confirmed. Sensory score depending on ethanol content was statistically not significant.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
40105 - Horticulture, viticulture
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2020
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Erwerbs-Obstbau
ISSN
0014-0309
e-ISSN
—
Svazek periodika
62
Číslo periodika v rámci svazku
Suppl 1
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
8
Strana od-do
9-16
Kód UT WoS článku
000528078800002
EID výsledku v databázi Scopus
2-s2.0-85084149156